Aubergine and tofu curry
- Published: 7 Jan 19
- Updated: 18 Mar 24
A warming yoghurt curry packed with chunky pieces of aubergine and tofu for plenty of texture. Scatter with roasted peanuts to serve and use warm roti to soak up the sauce.
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Serves 4 -
Hands-on time 25 min, simmering time 20 min
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Recipe from October 2018 Issue
Nutrition
Nutrition: per serving
- Calories
- 412kcals
- Fat
- 27.6g (6g saturated)
- Protein
- 19.6g
- Carbohydrates
- 17g (12.9g sugars)
- Fibre
- 8.9g
- Salt
- 1.2g
delicious. tips
To help the tofu crisp up when you cook it, put the uncooked cubes in a single layer between a few sheets of kitchen paper on a baking sheet and weigh down with a few heavy cans for 10 minutes to press out as much liquid as possible. Alternatively, use Tofoo Co Naked Extra Firm tofu (from Tesco, Sainsbury’s, Waitrose and Ocado).
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